Dadar Gulung (Dairy-Free)

Ingredients

• 1 cup All-Purpose Flour
• 2 tbsp Tapioca Flour
• 1 tsp Pandan Extract
• 1 1/2 cups Coconut Milk
• 1/4 tsp Salt
• 1 cup Grated Coconut
• 1/2 cup Palm Sugar
• 2 tbsp Water

Instructions

1. 1In a medium mixing bowl, combine the 1 cup All-Purpose Flour, 2 tbsp Tapioca Flour, 1 tsp Pandan Extract, 1 1/2 cups Coconut Milk, and 1/4 tsp Salt. Whisk vigorously until the batter is completely smooth with no lumps, and it should be thin and pourable.
2. 2Heat an 8-inch (20 cm) non-stick pan over medium heat (approximately 300-325°F or 150-163°C). Pour about 1/4 cup of the batter into the hot pan, immediately tilting and swirling the pan to spread the batter evenly into a thin, round crepe. Cook for 1-2 minutes, or until the edges begin to lift from the pan and the surface of the crepe appears set and dry; do not flip. Carefully remove the cooked crepe from the pan and place it on a plate; repeat with the remaining batter.
3. 3In a separate 8-inch (20 cm) skillet or medium saucepan, combine the 1 cup Grated Coconut, 1/2 cup Palm Sugar, and 2 tbsp Water. Cook over medium heat (approximately 300-325°F or 150-163°C) for 5-7 minutes, stirring constantly with a spoon or spatula. Continue cooking until the 1/2 cup of palm sugar has completely melted and the mixture thickens slightly and becomes sticky.
4. 4Lay one cooked crepe flat on a clean surface. Place about 1 1/2 to 2 tablespoons of the warm coconut filling in a line across the center of the crepe, leaving space at the top and bottom edges. Fold the bottom edge of the crepe up over the filling, then fold the left and right sides inward over the filling, and finally roll the crepe tightly from the bottom upwards to form a neat cylinder. Repeat this process with all remaining crepes and filling.
5. 5Allow the assembled Dadar Gulung to cool to room temperature before serving.

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